Chicken Salad Lettuce Wraps

2.29 from 7 votes
Print Pin
Course: Lunch
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 Servings
Calories: 501kcal

Ingredients

  • 12 oz Chicken breast boneless skinless
  • 2 TBSP Red onion minced
  • 2 TBSP Celery minced
  • 2 tsp Fresh dill chopped
  • 3 TBSP Mayonnaise or more if needed
  • 6 leaves Romaine hearts large leaves, stem trimmed
  • 2 TBSP Red onion sliced thin
  • 1/4 cup Tomato diced small
  • 1 cup Baby carrots
  • 4 TBSP Ranch dressing

Beverage

  • 24 oz Sparkling water
US Customary - Metric

Instructions

  • Heat a pot over water over high heat until boiling.
  • While the water is heating, prep vegetables per instruction above.
  • Cook the chicken: When the water is hot, add the chicken and cook at a simmer for about 10 minutes until the chicken has reached an internal temperature of 160°F. Remove from water and transfer to the fridge to cool.
  • In a medium bowl, mix the minced onion, celery, dill, and mayo and reserve in the fridge.
  • Once the chicken is cool, dice into small, bitesized pieces and place back in the fridge to cool fully.
  • Make the chicken salad: Once cooled, add the chicken to the mayo mixture. Season with salt and pepper to taste.
  • Serve: Spoon the chicken salad onto the lettuce, top with onion and tomato. Enjoy with carrots, ranch, and sparkling water.

Nutrition

Calories: 501kcal | Carbohydrates: 10g | Protein: 38g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 731mg | Potassium: 914mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9362IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg

Chicken Salad Lettuce Wraps

2.29 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch
Servings 2 Servings
Calories 501 kcal

Ingredients
 
 

  • 12 oz Chicken breast boneless skinless
  • 2 TBSP Red onion minced
  • 2 TBSP Celery minced
  • 2 tsp Fresh dill chopped
  • 3 TBSP Mayonnaise or more if needed
  • 6 leaves Romaine hearts large leaves, stem trimmed
  • 2 TBSP Red onion sliced thin
  • 1/4 cup Tomato diced small
  • 1 cup Baby carrots
  • 4 TBSP Ranch dressing

Beverage

  • 24 oz Sparkling water

Instructions
 

  • Heat a pot over water over high heat until boiling.
  • While the water is heating, prep vegetables per instruction above.
  • Cook the chicken: When the water is hot, add the chicken and cook at a simmer for about 10 minutes until the chicken has reached an internal temperature of 160°F. Remove from water and transfer to the fridge to cool.
  • In a medium bowl, mix the minced onion, celery, dill, and mayo and reserve in the fridge.
  • Once the chicken is cool, dice into small, bitesized pieces and place back in the fridge to cool fully.
  • Make the chicken salad: Once cooled, add the chicken to the mayo mixture. Season with salt and pepper to taste.
  • Serve: Spoon the chicken salad onto the lettuce, top with onion and tomato. Enjoy with carrots, ranch, and sparkling water.

Nutrition

Calories: 501kcalCarbohydrates: 10gProtein: 38gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 125mgSodium: 731mgPotassium: 914mgFiber: 3gSugar: 6gVitamin A: 9362IUVitamin C: 8mgCalcium: 67mgIron: 2mg
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